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Stoater
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- Stoater
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I have been up to 1000 on a few occassions where I forgot to check it no problem, its either your fuel, vents clogged or not enough fuel, fill it up to the first ring and you should be fine.
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Well now I think about it the crack in the cast iron grate did seem to get wider, so I am thinking as I said earlier it may have forced the ceramic firebox open. Don't recall the temp though sorry.
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Little Steven said: I read this whole thread and I don't see where Boomer was trying to do anything for personal gain. I shipped about $10,000 dollars worth of la bomba around the US from my own pocket and was accused of benefiting from it. S…
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Man those mangrates look good, and i would really consider buying a set, but boomer your like a puppy attached to someone's leg, sell mangrates oh yeah, sell mangrates oh yeah, you don't work for Justin eh, do you happen to own a cast iron foundry. …
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Stoater said: nolaegghead said: Hmmm...I've been watching Sherlock Holmes, and even played clue once or twice in days of youth long past. I studied the pictures with the sharp eye of a ceramic forensic expert. Deliberated, consulted…
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nolaegghead said: Hmmm...I've been watching Sherlock Holmes, and even played clue once or twice in days of youth long past. I studied the pictures with the sharp eye of a ceramic forensic expert. Deliberated, consulted some Italian ceramic…
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Never butted a wok but vi and Jim inspired me to buy one too, and I love it.
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Well it had to be from vi or jfm just look at their posts, they both have posts on page 1.
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Humpty Dumpty comes to mind.
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Skiddymarker said: Usually no issue with customs, the value is just not that much. The tax if any will be HST only. Lucky, I just drive down to pick up at a US ship to address. Often shipping is free. I just got my spider and lump reduc…
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Plano_JJ said: I got a 16" for my XL and it fits great and gets HOT Nice, have you used it much?
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BobsBGE said: Stoater Let us know how the 20" works on the XL. I want to get a bigger wok than what I have now and am not sure what size is right. A picture or 2 on the XL with the spider would be very helpful. Doing my first cook to…
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Hey Tom, Thanks for a superb product, finally got my spider and lump reducing ring after my U.S warehouse guys lost it, gonna be wok king like a muppet now.
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travisstrick said: Not too shabby, you big cork soaker. That made me laugh. No wonder he was sloshed when he did that wokking movie - the one with the vegetarian scallops.
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Lit said: The wood chips or chunks will just burn at pizza cooking temps. Stick the chips on your stone, I have accidentally spilled wood chips on the grate when using a plate setter and they have smoked away quite nicely. Don't use woo…
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Canugghead said: @Greeno55, when in Toronto, check out this place ... got my hand hammered wok there for under $20. http://www.thestar.com/living/food/article/1048577--a-trip-to-tap-phong-the-utensil-heaven-where-top-chefs-rub-shoulders-with-…
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Greeno55 said: I've ordered my AR and spider from Ceramic Grill Store, but the shipping to add a wok was ridiculous. So I'm wondering if any of my fellow Canadians know of a good online store to buy a wok. I've got in contact with Ming-Woo …
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Yeah baby!
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nolaegghead said: I think Stoater just has a warped sense of humor... ;) (pan"cack") Sorry I couldn't help it.
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smokesniffer said: I am in Canada, so we don't get as get a selection as you folks across the line. Where are you located in Canada Scot?
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Never eaten a pancack before do they taste nutty?
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FlashkaBob said: nolaegghead said: You must be from up north living in the south. Hahahah, seriously, heat and spice is a personal preference. Some people have WAY more tastebuds on their tongues than average - these people are "supe…
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BOWHUNR said: Here's the link. Mike Thanks Mike, Got my 20" wok yesterday, just waiting for the spider and lump reducing ring. Have any of you seasoned your wok on the egg, this is a carbon steel wok and it recommends seasoning it for…
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Little Steven said: No man, this is more a guide to methods, herb and spice matching, sauces, understanding protiens and other products. There are sections that relate only to the restaurant/foodservice industry. It's basically a textbook for…
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Little Steven said: Best money I ever spent was "The New Professional Chef" from the Culinary Institute of America.(CIA) Do you have the ipad app or the cookbook steve, been thinking about downloading it for a while now. Oh I guess the p…
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Bookmarked sounds great.
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Sorry I mean't VI's video
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Thanks Richard, Does anyone have the link to VLs wok video I can't find it anywhere. Cheers.
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Looks delicious, being breakfast, you didn't wash it down with that can of diet coke did you?
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Thanks for the input guys, I will see if I can find that video from the master wokker.